Castella Caramel Pudding

Name: Castella Caramel Pudding
Yield: 4 cups (170ml cup)
Cuisine: American
Ingredients: 🍮 Caramel; 3 tbsp (39 g) granulated white sugar; 1 tbsp (15 ml) water; 1 tbsp (15 ml) hot water; 🍮 Pudding; 320 ml whole milk, heated to 60°C or 140°F; 1 egg yolk; 3 whole eggs; 50 g granulated white sugar; 1 tbsp (15 ml) rum, optional; 🍮Castella sponge; 1 whole egg; 21 g granulated white sugar; 10 g honey; 27 g cake flour, sifted

Spoonful Passion @spoonfulpassion

Canada

This dessert is a combination of Castella (aka Kasutera) and creme caramel pudding. I like the flavorful layers and the satisfaction in poking through the sponge cake trying to get the caramel pudding underneath.

Spoonful Passion @spoonfulpassion

Saved

Ingredients

4 cups (170ml cup)

🍮 Caramel
3 tbsp (39 g)granulated white sugar
1 tbsp (15 ml)water
1 tbsp (15 ml)hot water
🍮 Pudding
320 mlwhole milk, heated to 60°C or 140°F
1egg yolk
3whole eggs
50 ggranulated white sugar
1 tbsp (15 ml)rum, optional
🍮Castella sponge
1whole egg
21 ggranulated white sugar
10 ghoney
27 gcake flour, sifted

Saved

Steps

1

Https://youtu.be/O0IpMZfS_3M
2

To make caramel: In a heavy-bottom pot, heat sugar and 1 tbsp water over medium heat until it caramelizes or turns brown.
3

Turn off the heat and carefully add 1 tbsp hot water into the caramel. It will sizzle quite aggressively so watch out for any hot splatter.
4

Pour and divide caramel evenly into 4 heat-proof cups. Place the cups in a deep baking dish. We will bake this with a bain-marie (water bath) method. Set aside.
5

To make pudding: In a medium bowl, whisk eggs, sugar, and rum until combined. Then gradually add in heated milk (60°C or 140°F) while whisking the egg mixture. To avoid having chunks of cooked eggs, remember to keep whisking while pouring the milk. Strain the mixture into a jug. Set aside.
6

To make castella: Using a hand mixer, beat egg, sugar, and honey until light and thickened.
7

Sieve cake flour into batter. Using a silicone spatula, fold mixture just until combined. Do not overmix as it will deflate the batter and result in a dense cake.
8

Assembly: Pour and divide pudding mixture evenly into the 4 cups. Top each cup with cake batter until almost full.
9

Transfer into preheated oven at 320°F or 160°C. Pour as much boiling water as possible into the baking pan. Bake for 35 minutes or as long as possible until the cake top really browns. Longer baking will ensure the pudding inside is cooked through.
10

Out of the oven, I let them sit in the hot water bath for 10 more minutes. This allows the pudding to further set. Then remove from water and chill them overnight. Enjoy the pudding on the next day.